Category Archives: Baking

Gemma’s Rhubarb Crumble

The hardest part of doing this very tasty dessert is finding the Rhubarb. Easy and delicious recipe for those who like intense flavours!

Rhubarb Crumble
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Recipe type: Dessert
Cuisine: English
Serves: 8
  • Very clean hands
  • Rhubarb 8 sticks
  • Butter 180g
  • Flour 360g
  • Oatmeal
  • Caster sugar 50g
  • Brown sugar 100g
  • Regular sugar 100g
  • A handful of nuts
  1. Cut the rhubarb and put it on an oven dish, size: half a finger
  2. Add the caster sugar to the cut rhubarb
  3. Cut the butter in dices
  4. Put the butter and the flour on a bowl and mash it up
  5. Add brown sugar and regular sugar to the bowl
  6. Hammer the nuts and add them to the bowl
  7. Cover the rhubarb with the mix from the bowl
  8. Sprinkle the oatmeal on top
  9. Put it in the oven 180°C for 25-30 minutes
  10. Serve hot with some crème fraîche and enjoy!


Naoise’s Soda Bread Scones

One of my fondest memories from summers in Ireland are the soda bread toasts with butter and jam… had I known it was this easy to bake I would have started baking my own at home much sooner!

Soda Bread Scones
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Recipe type: Baking
Cuisine: Irish
Serves: 6
  • 400-450 gr wholewheat flour
  • 250-300 gr white flour
  • pinch of salt
  • 2 teaspoons castor sugar
  • 2 teaspoons bicarbonate of soda
  • 500 ml buttermilk
  • 2 tablespoons of olive oil
  1. Mix the dry ingredients first. At this point, you can add to the dry mix raisins, seeds, oats… It should total 750 gr, in the proportions you want (I like doing 450 gr wholewheat, 250 gr white, plus 50 gr oats).
  2. Add a couple of tablespoons of oil to the buttermilk, mix it well and let it sit before mixing with the rest of the ingredients. Knead with a spoon until you get a firm though which still sticks a bit in your fingers. (If you don't have buttermilk, you can use milk and add a couple of tablespoons of vinegar or lemon juice plus the oil instead.)
  3. Make small balls and put in a cooking tray.
  4. Bake in preheated oven at 200º C for 25 minutes.
  5. Enjoy with a bit of butter and marmalade!


Over-Mura Moving Cake (Prekmurska Gibanica)

Premurska Gibanica (Over-Mura Moving Cake)

This is supposed to be a big thing in the region above the Mura river in north-east Slovenia —”the head of the chicken.” This is Tina’s grandmother’s recipe.

Prekmurska Gibanica
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Recipe type: Bakery
Cuisine: Slovenian
  • 200g white flour
  • 100g butter
  • pinch of salt
  • cold water
  • 450g white flour
  • 1 egg
  • 1 tbs vegetable oil
  • 1 ts grated lemon peal or acid
  • lukewarm water
  • 250g ground poppy seeds
  • 300g ground walnuts
  • 5 larger mildly acidic apples
  • 1kg fresh cottage cheese
  • cinnamon
  • around 150g of liquid butter
  • 6dcl sour cream
  • 4 eggs
  • sugar
  1. Mix all of the ingredients but rather quickly as not to make the dough too warm and soft, refrigirate it before use.
  1. Be careful to use warm water so the ingredients bond more firmly and make the dough softer.
  2. Mix all of the ingredients into a firm ball and rest for 30 minutes under a kitchen cloth (you can halve the dough so it will be easier to strech it thinly later on). Then role out the dough into about a fingers width of a sheet and spread oil over the surface to prevent tearing.
  3. Strech the dough over the surface of the table as thinly as you can (make sure you put a cloth underneath with lots of flower so it wont stick to the table). Cut the dough into about ten sheets that are slightly larger than the base of the baking dish.
  1. Role out the base dough into a thin sheet and spread it over the bottom of the baking dish, fold and lift the ends of the dough and press them against the walls of the dish making a bowl.
  2. Then put a sheet of “pulled” dough over it and spread your first filling - the poppy seeds. Spread a modest amount of the sour cream topping and sugar.
  3. Then come the next sheet and the grated apples which you season with cinnamon (grandma used to have a heavy hand when it came to this but use as much as you see fit) and sugar.
  4. Now comes another layer with the walnuts and then cottage cheese. You cover both with the cream topping but don’t hold back with the cottage cheese, make sure that bad boy is nice and moist. Also you can mix the walnuts with the cream beforehand so they’ll be easier to spread.
  5. Repeat all four layers and cover the whole thing with two sheets (spread the butter and some cream carefully between the layers so they won’t get stuck into a single hard sheet).
  6. Before putting it in the oven generously cover the top with, you guessed it, more cream.
  7. Slowly bake for about an hour (this part is really vague so I guess at around 180 degrees).
  8. Serve warm or cold.

Dober tek

Irish Apple Pie

This pie is Irish because it’s how Seán does it.

Irish Apple Pie
Prep time
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Recipe type: Bakery
Cuisine: Irish
Serves: 8 people
  • 350 g. plain flour
  • 200 g. butter at room temperature
  • 4 big cooking apples
  • 30 ml. (2 tbsp) cold water
  • milk
  • salt
  • brown sugar
  • ground cinnamon
  • whipped cream to serve
  1. Mix the flour and salt in a big bowl, then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
  2. Add enough of the cold water to mix to a firm dough. Let rest in the fridge for an hour.
  3. Roll out three-quarters of the pastry on lightly floured surface. Grease a 20 cm pie dish with butter and fill in the pastry.
  4. Fill with the apples peeled and cut to dices and sprinkle with cinnamon and brown sugar.
  5. Roll out the remaining of the pastry and use to cover the pie, moistening the edges of the pastry base to seal on the lid. Cut a vent or pinch the top and brush with milk.
  6. Bake in a preheated oven at 200º C for about 30 minutes until pastry is golden.
  7. Serve with whipped cream.
  8. Pro tip: use brown muscovado sugar instead of brown sugar, and add all spice besides the cinnamon, just a hint.


Mel’s Famous Cheesecake

You can go to Big Al’s in Sitges to try this delicacy… or you can follow this recipe and become the life and soul of the party.

Mel's Famous Cheesecake
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Cook time
Total time
Equipment: 23 cm cake pan with removable sides
Recipe type: Baking
Serves: 8
  • Digestive biscuits 250g
  • Butter 125g + a little more to butter the cake pan
  • Sugar 200g
  • Queso para untar or philadelphia 750g
  • Eggs 4
  • Vanilla 1 tsp
Optional Berry Topping
  • 25g sugar
  • Grated lemon rind
  • Berries 400g (I use frozen)
  • Cornstarch 2 tsp
  1. Preheat oven to 170 c
  2. Butter the pan
  3. Melt the butter
  4. Crush the biscuits until they are crumbs
  5. Mix the melted butter with the biscuits until it is like wet sand.
  6. Spread the biscuit mix ⅔ up the sides of the cake pan and on the bottom. Put in fridge to chill.
  7. Beat the sugar and cheese until smooth.
  8. Add the eggs 1 at a time. Each time beat the egg in.
  9. Add in the vanilla.
  10. Pour into the cake pan.
  11. Bake in the oven for 50-55 minutes. You want it to be only slightly brown on top. And still have a wobble.
  12. Turn off the oven and open the oven door. And let it cool until room temperature.
  13. Let it chill in the fridge for another 4 hours.
  14. Remove the cake from the tin.
  15. Eat and enjoy!
Berry Topping
  1. Mix cornstarch with a Tablespoon of water until smooth.
  2. Heat a small saucepan and add all the ingredients.
  3. Cook until it thickens but berries should still have some shape.
  4. Let cool and serve with cheesecake.


Rich’s Famous Carrot Cake

For best results, Rich recommends making this cake with love, care and attention while listening to Something Understood and thinking of those dearest to your heart. ❤️

5.0 from 1 reviews
Rich's Famous Carrot Cake
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Messy Bowl
  • 200g carrot, hand-grated
  • 4 egg-shaped eggs, beaten
  • 250ml sunflower oil
  • 3cm³ ginger, grated
  • A bit of lemon rind, grated
  • Fistful of walnuts, finely chopped
Powdery Bowl
  • 300g plain flour, sifted
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g brown suger
The Topping
  • 225 gr cream cheese (Philadelphia or supermarket-own-brand-equivalent)
  • 3 tbsp honey
  • Lemon rind, grated
The dough
  1. Chuck the contents of Messy Bowl into Powdery Bowl and fold till you're left with a uniform blob of semi-runny stuff.
  2. Dollop it in a tin.
  3. Bake at 150ºC for roughly 1h15m. (You did pre-heat the oven, right?)
The Topping
  1. Beat the crap out of the cream cheese, honey and lemon rind for a minute or so.
  2. Schmear onto cake.
Serving instructions
  1. Best served chilled (the cake, not you).